There’s nothing better than cooking up a feast on the grill. Practically anything can cook over a flame, yet many unexpected foods are hidden in a hamburger’s shadow. So it’s time to think outside the grill marks! From meatballs to avocados, French toast to banana splits, grilling will never be the same.
Forget delivery and DiGiorno—pizza is great on the grill! Simply brush olive oil on flattened dough (you can find pre-made pizza dough at most grocery stores) and place it on the grill. Once grill marks appear, take it off the heat and add desired toppings, grilled side up. Place back on the barbeque for two to three minutes, or until the cheese is nice n’ bubbly.
Nobody should shy away from throwing seafood on the grill—especially shellfish. The only prep for grilling clams is cleaning them: Simply place in a bucket of cold water with cornmeal to extract any sand. Dry the shells, brush with olive oil, and place on a high-heat grill for two to three minutes—they’re ready when the shells pop open!
Place the uncooked formed meatballs on the grill and cook covered for three to four minutes. Open the grill back up, roll them over, and continue cooking for another two to three minutes. After about 15 minutes, the meatballs should be browned on each side and ready to enjoy on a sub, with pasta, or solo!
Vegetarians rejoice: Veggies burgers aren’t the only hearty meal to enjoy on the grill. Try cutting tofu into 1/2-inch thick slices and soaking in a favorite marinade. Then, drain the tofu to get rid of excess liquid and pop on the grill. Cook each side for about three or four minutes and serve on a salad or with brown rice.
Skip the pan and take the tortillas outside! Prepare the filing, then light up the grill. Brush the tortilla with olive oil and place on the heat, oiled side down. Top with cheese and fillings (chicken, beans, etc). Once the cheese starts melting and the bottom is browning, fold one side over with a spatula to seal it up. Remove from the heat and enjoy (with guacamole, of course).
Sides Dishes and Add-Ons
Yep, we went there. Not only should we rub our faces with avocados—we should grill them, too. Just cut the fruit in half (the skin stays on), take out the seed, and coat with olive oil. Place the cut side down on the grates and grill for five to seven minutes. Top with salsa and Greek yogurt, and enjoy with tortilla chips (or a spoon…).
7. Bell Peppers
Whole Peppers. Use this DIY method to have real flame-roasted peppers that are perfect in any main-dish or as a side. Slice in half and clean out the centers. Brush with olive oil to avoid sticking and place ‘em on the grill skin side down. After about 20 minutes, the skin should be charred. Remove and place in a sealed bowl for 15 minutes so the steam can loosen the skin. Afterwards, simply peel off the blackened skin and enjoy.
Salad greens are great for us, but let’s be serious: It’s usually what’s on the leaves that sparks the cravings. So to spice (and smoke) things up, try throwing lettuce on the grill! Simply wash and cut a head of lettuce in half and grill for about five minutes on each side, or until grill marks appear. Add veggies, or simply enjoy with a tasty dressing.
For a healthier and tastier version of a burger’s best friend, try roasting potato slices on the grill. Cut the potatoes into wedges, toss with olive or coconut oil and desired seasonings, and grill for about 10 minutes on each side. For an even healthier version, try using a sweet potato.
Canned artichokes have nothing on the grilled version, which gives them a nice smoky flavor. Boil the artichokes before heading outside, and then slice them in half. Scoop out the few first layers, brush with olive oil, and sprinkle with salt. Turn occasionally while it’s grilling—about four to five minutes on each side. Take off the heat, squeeze on some lemon juice, and enjoy!
11. Rice Balls
Grilled… rice? You heard it right! Simply prepare rice balls, lightly brush with olive oil, and place them on the grill. Cook for about five minutes on each side so they get nice and crunchy.
12. Ice Cream
Who said ice cream has to be a frozen treat? Scoop your favorite flavor into two-inch balls and place back in the freezer for two hours. Then, coat them in an egg batter and roll in shredded coconut; repeat three times. Place a metal skewer through the ice cream balls and put back in the freezer ‘till frozen solid. Then it’s grilling time! Cook for one to two minutes on each side or until the coconut is browned. Remove from heat, slide off the skewers, and enjoy with a cherry on top.
Berries may grow on bushes, but they’re perfect on the grill! Create a simple lemon and sugar mixture and add blueberries, raspberries, and any other-berry favorites. Pour the mix in aluminum foil and seal up the sides. Place on the grill over medium heat for about 10 minutes. Serve immediately over grilled ice cream or Greek yogurt!
To forgo sloppy, juicy watermelon slices that can ruin pretty much any summer outfit, try throwing them on the grill! Brush with olive oil and grill for three minutes on each side. Sprinkle with salt and squeeze some citrus once it’s ready to serve. Add a dollop of Greek yogurt or coconut whipped cream for some extra sweetness!
This superfood is awesome when eaten frozen, fresh, or hot off the grill. Take a (literal) bunch and place on a hot grill rack. Cook for four to five minutes, turning occasionally. Serve with a lean pork tenderloin or in a summer salad.
Click here for 12 additional foods—and tasty serving ideas—to try on the grill. All photos courtesy of Greatist.